Coq au Vin

Name: Coq au Vin
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Whole Chicken, about 1.6 kg; cut into 8 bone-in pieces; 150g Lardons, thick-cut bacon; cut into small batons; 1 bottle of Dry Red Wine, 750 ml; Burgundy-style; 250ml Chicken Stock; 30ml Cognac, brandy; 2 medium Carrots, sliced; 3 Garlic Cloves, crushed; 1 tbsp Tomato Paste; 1 tbsp All-purpose Flour, for beurre manié; 1 tbsp Unsalted Butter, for beurre manié; 2 tbsp Unsalted Butter, for sautéing; 1 tbsp Olive Oil; 2 sprigs of Thyme, fresh; 1 Bay Leaf; 300g Pearl Onions, peeled; 1 tbsp Unsalted Butter; 100ml Chicken Stock; 250g Button Mushrooms, trimmed and halved if large; 1 tbsp Unsalted Butter; 1 tsp Olive Oil; 2 tbsp Flat-Leaf Parsley, fresh, finely chopped; Some Parsley Stems, for bouquet garni; Some Salt; Some Pepper (Black), freshly ground; Some Salt; Some Pepper (Black); Some Salt; Some Pepper (Black)

Coq au Vin is a classic French braise of chicken simmered slowly in a rich red wine sauce with smoky lardons, earthy mushrooms and sweet pearl onions. The long, gentle cooking melts flavors together so each bite becomes tender, glossy and deeply satisfying — perfect for a cozy dinner or entertaining with a rustic elegance.

Coq au Vin is a classic French braise of chicken simmered slowly in a rich red wine sauce with smoky lardons, earthy mushrooms and... Show more

Traditional French Recipe

Health Grade

B · Healthy

Rating

4.2

Time

1 hr50 min

Price

2,20 €

Calories

841 kcal

healthy

one pot

high protein

low carb

Method

Break down chicken

Set the whole chicken on a sturdy cutting board, breast-side up. Using a sharp knife or kitchen shears, remove the legs, separate the thighs from the drumsticks, take off the wings, and split the breasts into 2 bone-in pieces so you end up with 8 pieces total. Pat the chicken very dry with paper towels so it browns properly later.

Prep the vegetables

Trim the root ends from the pearl onions just enough to loosen the skins, then cover them with boiling water for 1 minute; drain, cool briefly, and slip off the peels. Slice the carrots, crush the garlic clove, wipe the button mushrooms clean, and halve any large ones. Rinse the thyme, parsley stems, and flat-leaf parsley; finely chop the flat-leaf parsley for later, then tie the thyme, parsley stems, and bay leaf into a small bouquet garni.

Season the chicken

Season the chicken pieces all over with salt and black pepper, including the skin side and the cut surfaces. Let them sit while you heat the oven and pot so the seasoning has a moment to settle onto the meat.

Heat the oven

Preheat the oven to 325° F. Set out a heavy ovenproof Dutch oven or deep braising pot so you can move straight from the stovetop into the oven without switching pans.

Render the lardons

Warm the Dutch oven over medium heat and add the olive oil and lardons. Cook, stirring often, until the bacon has rendered its fat and is lightly crisp around the edges, about 6 to 8 minutes. Scoop the lardons out with a slotted spoon and leave the fat behind in the pot.

Brown the chicken

Lay the chicken pieces skin-side down in the hot fat without crowding the pot; work in batches if needed. Sear until the skin is a deep golden brown, about 4 to 5 minutes per side, then transfer the pieces to a plate. Those browned bits left in the pot are exactly what you want for a flavorful sauce.

Build the braise

Lower the heat to medium and add the unsalted butter. Stir in the carrots and garlic and cook until they begin to soften, about 3 minutes. Add the tomato paste and cook for 1 minute so it darkens slightly, then pull the pot off the heat, pour in the cognac carefully, and return it to the burner until the harsh alcohol smell fades, about 1 minute.

Braise the stew

Return the chicken and lardons to the pot. Pour in the dry red wine and chicken stock, then tuck in the bouquet garni. Bring the liquid just to a simmer, cover the pot, and transfer it to the oven for 45 to 55 minutes, until the chicken is tender but still holding its shape.

Cook the onions

While the chicken braises, put the pearl onions in a small saucepan with butter, chicken stock, and a pinch of salt and pepper. Cover and simmer for 8 minutes, then uncover and cook for 5 minutes more, swirling the pan now and then, until the onions are tender and glossy with just a little liquid left clinging to them.

Sauté the mushrooms

Heat a skillet over medium-high heat with butter and a small drizzle of olive oil. Add the mushrooms in a single layer and let them sit long enough to take on color before stirring; cook until browned and their moisture has cooked away, about 5 to 7 minutes. Season lightly with salt and pepper.

Thicken the sauce

Lift the chicken out to a platter and discard the bouquet garni. Set the pot over medium heat and simmer the sauce for about 5 minutes to concentrate it slightly. Mash the all-purpose flour with an equal amount of soft butter to make a smooth beurre manié, whisk it into the sauce a little at a time until the sauce looks lightly thickened and glossy, then return the chicken, pearl onions, and mushrooms to the pot and spoon the sauce over everything; adjust with more salt and pepper if needed.

Serve and garnish

Spoon the coq au vin into warm shallow bowls or onto a serving platter, making sure each portion gets chicken, onions, mushrooms, lardons, and plenty of sauce. Scatter the chopped parsley over the top just before serving for a fresh, bright finish.